Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review

Faraz, Ayesha; Fernando, Warnakulasuriya Mary Ann Dipika Binosha; Williams, Mark C.; Jayasena, Vijay

doi:10.1111/ijfs.16460

Cited by 8 publications

(4 citation statements)

References 91 publications

(136 reference statements)

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“…Furthermore, the HMF content greatly varied in different types of honey after its thermal treatment at the same temperature and duration [49]. Antioxidant activity is one of the most often studied of honey's biological properties, and several different methodological approaches are used to determine its antioxidant activity, such as radical scavenging activity assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH), oxygen radical absorbance capacity (ORAC) assays, and ferric reducing antioxidant power (FRAP) assays [50]. The thermal treatment of honey with diverse temperature and duration conditions and different types of honey has led to conflicting results [50].…”

Section: Discussionmentioning

confidence: 99%

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage

Scepankova,

Majtan,

Estevinho

et al. 2024

Foods

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In commercially available honey, the application of a heat treatment to prevent spoilage can potentially compromise its beneficial properties and quality, and these effects worsen with extended storage. The high-pressure processing (HPP) of honey is being explored, but its long-term impact on honey quality has not been characterised yet. This study evaluated the effects of HPP and thermal processing on the microbial load, physicochemical quality (i.e., hydroxymethylfurfural content and diastase activity), and antioxidant capacity of honey after treatment and following extended storage (6, 12, and 24 months) at 20 °C. Pasteurization (78 °C/6 min) effectively eliminated the microorganisms in honey but compromised its physicochemical quality and antioxidant activity. HPP initially showed sublethal inactivation, but storage accelerated the decrease in yeasts/moulds and aerobic mesophiles in honey (being <1 log CFU/g after 24 months of storage) compared to unprocessed honey and honey thermally treated under mild conditions (55 °C/15 min). The physicochemical characteristics of the quality of HPP-treated honey and raw unprocessed honey did change after long-term storage (24 months) but remained within regulatory standards. In conclusion, HPP emerged as a more suitable and safe preservation method for Apis mellifera honey, with a minimal risk of a loss of antioxidant activity compared to traditional industrial honey pasteurization.

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Section: Discussionmentioning

confidence: 99%

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage

Scepankova,

Majtan,

Estevinho

et al. 2024

Foods

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“…Though widely employed in honey processing, thermal treatment's appeal is tarnished by its well‐documented detrimental impact on food's nutritional and functional aspects. This stems from the intricate interplay between different food components, creating a vulnerable and complex network susceptible to degradation under heat (Faraz et al., 2023 ). As a result, new methods have been investigated in many food industries and the scientific community to control and prevent these adverse effects after using the thermal method in honey (Scripcă & Amariei, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process

Rabbani,

Anvar,

Allahyaribeik

et al. 2024

Food Science & Nutrition

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This experiment aimed to assess the effects of ultrasound techniques on the quality of Iranian industrial honey. Honey samples were subjected to ultrasound waves at different frequencies and various parameters. The results showed that both ultrasound treatments (30 or 42 kHz) changed the physical, biochemical, antioxidant, and antibacterial characteristics of honey. Ultrasound treatments at 20 or 45°C for 1, 5, or 10 min reduced moisture, acidity, sugars, ABTS levels, 5‐hydroxymethylfurfural content, clostridium, aerobic mesophilic bacteria count, and osmophile count while increasing diastase, phenol, and proline levels. Ultrasound treatment of honey samples at 30 and 42 kHz and different temperatures for varying durations led to a decrease in acidity after 90 and 180 days. Treating honey samples with 42 kHz ultrasound at 45°C for 10 min led to a significant reduction in the amount of reducing sugar. Ultrasonication at different frequencies and temperatures led to higher levels of phenol, ABTS, and proline production, along with a considerable decrease in the total count of aerobic mesophilic bacteria. Our study unveils the potential of ultrasonication to enhance honey quality through multifaceted improvements. Treatment significantly augmented phenolic content and antioxidant capacity, opening avenues for novel honey preservation and quality enhancement strategies. Additionally, ultrasonication effectively controlled honey crystallization while simultaneously improving biochemical, antioxidant, and antibacterial properties. This demonstrates its potential as a comprehensive strategy for honey quality improvement.

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“…A. mellifera provides high quality valued pollination services for a wide variety of over 90% of global crops [1] [2]. Furthermore, Apis mellifera possesses an extraordinary ability to process and store nectar in the form of honey which has traditionally been used as food and medicine products since prehistoric times [3] [4]. Honey contains flavonoids and polyphenols with high antioxidant and anti-inflammatory properties [5] [6].…”

Section: Introductionmentioning

confidence: 99%

“…Honey mediated synthesis of nanoparticles is a relatively fast process, and does not require cell culture and separation of nanoparticles from microorganism (which is a challenging task). Honey-mediated nanoparticles are shown to exert antimicrobial activity primarily by inhibiting ATP synthase and by inducing the production of reactive oxygen species [4] [5].…”

Section: Introductionmentioning

confidence: 99%

Synthesis of Silver Nanoparticles from Honeybees and Its Antibacterial Potential

Ewunkem,

Johnson,

Beard

et al. 2024

OJMM

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Honeybees (Apis mellifera) are important pollinators of flowering plants and agricultural crops contributing annually to billions of dollars in revenues to crop production. Honeybees have an average lifespan between 8 weeks to 5 years. Dead honeybees are abundantly available in beehives and can be utilized as an alternative source to synthesize nanoparticles. In recent years, biologically synthesized nanoparticles have been preferred over their chemical counterparts. However, honeybee-based-green synthesis of nanoparticles has not been explored yet. Herein, we report the biosynthesis of silver nanoparticles from honeybees and its antibacterial activity. The synthesis of silver nanoparticles was monitored visually through a gradual change in color. Furthermore, the biosynthesized nanoparticles were confirmed and characterized by UV-visible spectroscopy. Scanning Electron Microscope was utilized to analyze the average size and morphologies of the biosynthesized nanoparticles. Subsequently, the antibacterial potential of the biosynthesized silver nanoparticles was tested against selected Gram-positive and Gram-negative bacterial strains. It was found that a distinct color change from yellow to brown in the reaction solution suggested the formation of silver nanoparticles. The biosynthesized nanoparticles exhibited absorption maxima at 430 nm. The SEM analysis confirmed the spherical and cuboidal shape of the biosynthesized silver nanoparticles with a size range between 10 -40 nm. Furthermore, the biosynthesized silver nanoparticles exhibited strong antimicrobial potential against tested Gram-positive and Gram-negative bacteria strains by aggregating on the cell surface. This study showcases the biomedical and agricultural applications of biosynthesized silver nanoparticles from honeybee wings.

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Effects of different processing methods on the antioxidant and antimicrobial properties of honey: a review

Cited by 8 publications

References 91 publications

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage

The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process

Synthesis of Silver Nanoparticles from Honeybees and Its Antibacterial Potential

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